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Cosy Weeknight Pasta
Creamy, fresh trofie pasta with cherry tomatoes, spinach, ricotta and basil in under 30 minutes.
Why this recipe works
This cosy weeknight pasta balances fresh tomatoes, spinach and a creamy ricotta sauce with a hint of pecorino. It’s suited for cooks looking for a quick vegetarian dinner with comforting flavors.
- trofie pasta recipe
- creamy tomato spinach pasta
- weeknight pasta ideas
- ricotta pecorino pasta
- garlic red pepper pasta
- pine nut basil pasta
- quick pasta dinner
- vegetarian pasta dish
Key takeaways
Ready in under 30 minutes.
Minimal pantry staples, flexible ingredients.
Creamy sauce comes together with reserved pasta water.
Recipe guide
This cosy weeknight pasta balances fresh tomatoes, spinach and a creamy ricotta sauce with a hint of pecorino. It’s suited for cooks looking for a quick vegetarian dinner with comforting flavors.
A quick, comforting pasta with tomatoes, greens and ricotta.
- Ready in under 30 minutes.
- Minimal pantry staples, flexible ingredients.
- Creamy sauce comes together with reserved pasta water.
What you’ll do
Boil trofie in salted water until al dente. Sauté shallot and garlic in olive oil, season with red pepper flakes, then cook cherry tomatoes until juicy. Add spinach until wilted. Combine with pasta, reserve some cooking water, and stir in ricotta with most of the pecorino to make a light sauce. Finish with torn basil and toasted pine nuts, then serve with remaining pecorino.
Pro tips for a smoother sauce
Tips for a creamy sauce: use a splash of pasta water to loosen, and don’t overcook the greens. If you don’t have trofie, any small pasta works. Toast pine nuts lightly to enhance flavor.
Adaptations and servings
This dish serves 2–3 as a main. It’s ideal for weeknights: minimal ingredients, fast cook time, and plenty of fresh flavor. Customize with or without nuts or cheese to fit dietary needs.
Ingredients
- 200 g dried trofie pasta
- 200 g cherry tomatoes, halved
- 150 g baby spinach, rough chopped
- 1 medium shallot, finely sliced
- 2 cloves garlic, minced
- 60 g ricotta
- 30 g grated pecorino romano
- 30 ml olive oil
- 15 g fresh basil, torn
- 10 g toasted pine nuts
- 1/2 tsp red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil and cook trofie until al dente according to package directions.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add sliced shallot and cook until translucent, 2–3 minutes.
- Stir in minced garlic and red pepper flakes, cook 30 seconds until fragrant.
- Add halved cherry tomatoes, season with salt and pepper, and cook until tomatoes begin to soften and release juices, 4–5 minutes.
- Toss in chopped spinach and cook until wilted, about 1–2 minutes.
- Reserve 1/2 cup of pasta cooking water, then drain pasta.
- Add drained pasta to the skillet with the vegetables and toss to combine.
- Stir in ricotta and most of the pecorino, adding splashes of reserved pasta water to create a creamy sauce and loosen as needed.
- Adjust seasoning with salt and pepper to taste.
- Remove from heat and fold in torn basil and toasted pine nuts, reserving a few for garnish.
- Serve immediately, sprinkled with remaining pecorino and extra pine nuts if desired.
FAQs
How do I avoid a grainy ricotta sauce?
Boil pasta until just tender, then drain and toss with sauce off heat to avoid overcooking the ricotta.
Why save pasta water and how much to add?
Reserve pasta water to loosen sauce and help it cling to the pasta.
Can I use a different pasta type?
Yes, you can swap trofie for short pasta like fusilli or penne.